Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines

Author: Breidt F.   Hayes J. S.   Osborne J. A.   McFeeters R. F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.2, 2005-02, pp. : 305-310

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content